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Thursday, April 17, 2014

Egg Salad

As an adult it always amazes me how each family has its own twist for different holidays. When I was a kid I guess I just assumed everyone celebrated Easter the same way we did. We would die eggs the night before Easter. There was six kids, so we each got 2 eggs.  Once the eggs were dyed, we would leave them out overnight for the Easter Bunny.

EB would come in the middle of the night and hide all the eggs. Plus he would hide candy all over the house. We would be responsible to find all of our eggs, and then we would put all the candy we found in a huge bowl. The large bowl of candy became a community bowl for everyone. I can still remember coming down the stairs to see our house covered with candy.

EB was sometimes tricky and it would be really hard to find your egg. Then there were times when you would find someone else's egg... and you had to walk away nonchalantly. You didn't want to give anyone else a heads up where their egg was... that would take away all the fun.

Since our eggs were out all night... they pretty much went into the trash after a couple of days. However as I talked to others they traditionally dye their eggs, put them in the fridge... then make egg salad. This egg salad is a little different because it uses greek yogurt. We love greek yogurt... I pretty much buy in bulk for our lunches each day. If you are a not a fan of greek yogurt... then just substitute mayonnaise for it in the recipe.

I hope you all enjoy dying eggs, and that EB brings you lots of CANDY this year!

Egg Salad with Greek Yogurt

  • 8 Hard boiled Eggs
  • 1/2 cup Plain or Vanilla Greek Yogurt
  • 1 Tbsp Mustard
  • 1 tsp pickle juice
  • 1/4 tsp salt
  • 1/8 tsp pepper
Cooking Directions
  1. Cut up the hard boiled eggs into small pieces.
  2. Add the yogurt to the eggs, and mix with a fork.
  3. Mix in the mustard and pickle juice.
  4. Lastly add the salt and pepper.
Recipe Source: Laura's Baking Talent

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